Garden Corn Salad
Ingredients
- 8 ears fresh corn ⓘ
- 1 small zucchini, diced ⓘ
- 1 green pepper, diced (red is fine, too) ⓘ
- 1/2 cup chopped red onion ⓘ
- 16 sweet pickles, minced
- 1 cup fresh basil leaf ⓘ
- 1/2 cup mayonnaise (light is fine) ⓘ
- 1/3 cup beef broth (can use vegetable broth) ⓘ
- 1/4 cup sour cream (light is fine) ⓘ
- salt and pepper, totaste ⓘ
Instructions
- Remove kernals from cobs, blanch in boiling water for 5 minutes.
- Drain, rinse and place in a bowl.
- Add zucchini, peppers, onion and pickles.
- Toss.
- In a food processor or blender, whirl basil leaves, mayonnaise, broth and sour cream.
- Toss with salad.
- Refrigerate for at least 2 hours.
Nutrition & Diet Analysis (per serving)
313
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).